Pink Grapefruit Poke Cake Recipes

Steps:

• 1. Heat oven to 350 degrees (325 if using darker or nonstick coated pan). Spray bundt style pan with Baker's Joy.
• 2. Sift and mix first 3 ingredients and set aside. Combine sugar and eggs in a bowl of stand mixer and beat at medium speed for about 3 minutes. Add remaining cake ingredients, scraping sides of bowl as needed. Pour into prepared pan and bake one hour, checking done when cake tester/skewer comes out with only few crumbs. Transfer pan to a cooling rack and let cool 10 minutes before turning out onto a cake plate.
• 3. To make Grapefruit Syrup: combine ingredients in saucepan and simmer about 1 minute, stirring to dissolve sugar and set aside.
• 4. After cake has cooled some, poke holes all over with wooden skewer and gently spoon syrup all over and let soak in, taking time to let it soak through if needed.
• 5. Stir ingredients for glaze in a small bowl and spoon drizzle over the top of the cake. Can be served warm or chilled with a dollop of Cool Whip on top! Enjoy...

Steps:

• Preheat the oven to 350°F Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs-you can do all three at once. Mix until smooth and then add in the vanilla and stir again.
• Add the flour mixture to the wet ingredients. Mix just until flour is just incorporated.
• Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.
• Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the springs back when lightly touched in the center.
• Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooking make the syrup and glaze.
• For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.
• For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, if it is too runny, add more sugar.
• Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak inches Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.

Steps:

• Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, fold up foil to create a 1-in.-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake., In a small bowl, mix cracker crumbs, 1 tablespoon sugar, zest and ginger; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and grapefruit juice. Add eggs and beat on low speed just until combined., Pour into crust. Place springform pan on top of coil. Cover slow cooker with a double layer of paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour. Center of cheesecake will be just set and top will appear dull. , Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, garnish with fruit.

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
• Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
• Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
• For filling:
• Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
• Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
• Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
• For topping:
• Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
• Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.